An easy-to-prepare soup that’s filling and hearty.
- 7-14 ounces of smoked sausage (kielbasa or similar), diced or sliced
- 1-2 carrots, diced
- 1 medium onion, diced
- 1-2 ribs celery, diced
- 1-2 tsp crushed red pepper or ¼ cup chopped green chile (optional)
- 4-6 cups stock or broth
- 1 ½ cups lentils
- 1 can crushed or diced tomatoes
- 2 bay leaves
- 1-2 tbsp crushed or minced garlic
- 1-2 tsp dried oregano
In a soup pot on medium high, brown the sausage. Add the carrots, and cook until carmelized; add the onion and cook until translucent. Add the celery and cook until translucent, along with the chile if so desired. Deglaze with stock or broth, before adding the rest, along with the lentils, tomatoes, bay leaves, garlic, and oregano. Bring to a gentle boil then reduce to low and cook, covered, for 1 hour or until lentils are tender. Salt and pepper to taste.
Optionally, garnish with sour cream.